Best Passionfruit Mousse Recipes

PASSIONFRUIT MOUSSE CAKE

Steps:

• Assembly: Line 2 (6-inch) ring molds with acetate band. Line rings with strips of biscuit joconde. Place a circle of chocolate biscuit on bottom of rings. Divide mango filling between rings. Top each ring with 7 tablespoons of mousse and top with a chocolate meringue disc. Fill rings with mousse and freeze for 15 minutes. Top with additional mousse and freeze. Unmold and spray with chocolate and refrigerate.
• Combine almond flour, confectioners sugar and flour. Add eggs and whip on high speed for 10 minutes. In a separate bowl, whip egg whites to soft peaks. Gradually add sugar and whip to medium peaks. Fold in egg whites. Spread onto 2 parchment lined baking sheets. Bake in a preheated 400-degree oven for 7 minutes, cool and cut into 1-inch strips.
• Using a paddle attachment on medium speed, cream butter, confectioners sugar and cocoa powder until fluffy about 5 minutes. Gradually add yolks and eggs, continue to mix until combined. Add warm chocolate. Whip egg whites to soft peaks, add sugar gradually and whip into stiff peaks. Fold egg whites into chocolate mixture. Spread onto 2 sheet pans lined with parchment paper. Bake in a preheated 375-degree oven for 9 minutes. Cool and cut into 5 1/2-inch circles.
• Combine mango and lime juice, set aside. Caramelize sugar, add butter, mango and vanilla. Saute for 2 minutes, cool completely.
• Whip egg whites into soft peaks. Cook sugar, corn syrup and water until 240 degrees Fahrenheit. Slowly add sugar and continue to whip on high speed into stiff peaks, set aside. Combine purees and bring to a boil. Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream. Fold remaining cream into egg whites. Fold mixtures together and use immediately.
• Whip egg whites to soft peaks. Cook sugar, corn syrup and water to 240 degrees F. Slowly add sugar to egg whites and continue to whip into stiff peaks. Fold in cocoa powder. Pipe 8 spiral 6-inch circles onto parchment lined baking sheet. Bake in a preheated 212-degree oven for 1 hour. Cool and spread both sides with cocoa butter.
• Combine warm cocoa butter and coloring. Pour over chocolate and stir. Strain and place in spray gun, use immediately.

PASSIONFRUIT MOUSSE

Steps:

• Beat the heavy cream in a large bowl with an electric mixer at medium-high speed until it holds stiff peaks. Add the condensed milk, passionfruit puree and vanilla and beat until combined. Spoon the mousse into two 10- to 12-ounce bowls. Cover the bowls with plastic wrap and refrigerate until the mousse is firm, at least 2 hours. If you have access to a fresh passionfruit, spoon a little of the fresh fruit on top. The mousse is also delicious with some granola sprinkled on top.

PASSIONFRUIT MOUSSE

Steps:

• Cut passionfruit in half, scoop out the pulp, add to sugar and egg yolks, lemon rind and juice and beat well.
• Sprinkle gelatine over 1/2 cup of water in a small bowl and leave until spongy.
• Place bowl in a pan of just boiled water ( the water
• should come half way up the bowl ) and stir until dissolved.
• Add the gelatine to the passionfruit and eggs, fold in the beaten egg whites and the whipped cream.
• Pour into champagne glasses or dessert bowl and
• chill for approx. 4 hours, decorate with chocolate shavings or lemon zest.

JAMES MARTIN - BAKED CHOCOLATE MOUSSE WITH PASSIONFRUIT

Steps:

• Preheat the oven 180C/350F/Gas 4. Butter a 20cm/8in spring-bottomed cake tin with a removable base.
• Melt the chocolate and butter in a bowl over simmering water.
• Whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale.
• Add the chocolate mixture to the egg yolks and sugar and fold in the egg whites.
• Pour into the cake tin and bake for about 20 minutes. Cool and dust with icing sugar and cocoa powder.
• To make the passion fruit mousse, beat all ingredients together in a bowl until firm and serve.

WHITE CHOCOLATE AND PASSIONFRUIT MOUSSE

Steps:

• Break chocolate into pieces and melt in microwave for 3 minutes or in bowl over simmering water, set aside and cool. Beat egg whites until stiff but not dry. Mix egg yolks into cooled chocolate gently. Cut passionfruit in half and scoop out pulp and seeds into yolk and chocolate mixture, then fold in the egg whites until completing mixed. Line the bottom of 8-10 small glasses with a layer of raspberries and pour mouse over. Leave for a couple of hours to set.

MANGO & PASSIONFRUIT MOUSSE

Steps:

• Stir gelatine and 1/3 cup boiling water in a small jug until dissolved. Cool 5 minutes.
• Place pulp and liqueur (if using) in a large bowl and stir to combine.
• Stir in gelatine mixture.
• Place egg whites in a medium mixing bowl and using an electric mixer beat to soft peaks, gradually add sugar beating until dissolved.
• Beat cream in a separate bowl to soft peaks.
• Fold cream into fruit mixture.
• Then fold cream and fruit mixture into the meringue (egg white) mix.
• Pour into 8 x 3/4 cup capacity serving dishes or glasses.
• Chill until set (overnight is best) or make first thing to serve that night.
• Garnish with extra whipped cream and passionfruit pulp and serve with thin wafer biscuits (cookies).